• Wed
  • Jul 23, 2014
  • Updated: 5:12am

Restaurant review

Why chief of restaurant review site OpenRice has a lot on his plate

Some of them may just share their pictures with friends on Facebook, but others will upload the shots, complete with comments, on OpenRice, the online restaurant guide that now covers 41,486 places to eat in Hong Kong and which gets 92.8 million page views a month - the equivalent of every Hongkonger taking nearly 14 looks.

Monday, 3 June, 2013, 9:39am 1 comment

Restaurant Review: Brickhouse

Like many other aspects of the Hong Kong culture, our culinary scene is largely driven by fads.

6 Apr 2013 - 11:23am

Restaurant review: Gianni's Trattoria Italiana

The mixed platter of salumi with burrata milk cheese from Puglia (HK$198) didn't disappoint because the ingredients were so good. The burrata was particularly delicious because it was as runny inside as it should be. The house-made cavatelli with shellfish, rocket leaves and broad bean sauce (HK$198) had wide curls of pasta that did a good job of capturing the delicate sauce. Even better was the house-made pappardelle with wild porcini mushrooms and speck ham (HK$188). The rich, perfectly seasoned sauce coated the wide ribbons of al dente pasta, and the slippery fresh mushrooms and salty pieces of ham gave textural and flavour contrast.

21 Feb 2013 - 1:45pm

Restaurant review: Culinart

Guests are offered a set menu consisting of six or seven tasting courses. The dish we enjoyed the most featured tender slow-cooked Iberico pork cheek. The different flavours were a surprise, and included watercress and kumquats on a base of puréed kohlrabi. An interesting touch was the hint of Bengali five spice. Ocean trout, bluefin and yellowtail also excited the palate. Spicy myoga ginger worked a treat with the tuna sashimi, and the yellowtail was enhanced by turmeric. Cornish hen, the last dish before dessert, had to be good to even be touched because we were full. Light, delicate and moist, it was constructed into a roulade and served on a bed of sweet corn and peas with a chickpea purée and caramelised endive.

21 Feb 2013 - 1:45pm

Restaurant review: Ming

The decor is a mix of modern and retro, with carved wooden screens and a chandelier made of porcelain spoons.

23 Jan 2013 - 5:49pm

Restaurant review: Guo Fu Lou

Ambience: although the colour scheme of orange chairs and purple tablecloths was not really to our taste, it was a comfortable setting, with tables that were spaced sufficiently far apart.

23 Jan 2013 - 4:56pm

Restaurant review: Cacio & Pepe Restaurant and Bar

Better advice from the waitress would have helped us avoid ordering three pasta dishes and a main course which were all tomato sauce-based. A special lasagne dish (HK$160) had overcooked pasta sheets and a few scraps of overcooked and unidentifiable seafood.

23 Jan 2013 - 5:47pm

The Salted Pig

The food. The menu is brief, which (to me, anyway) is a good thing - there's a better chance of getting a good dish than if the kitchen spreads itself too thin by offering too much.

22 Nov 2012 - 9:57am

Review: Restoration

The restaurant is decorated with restored, refurbished furnishings such as distressed wood, high, flexible stools with bases made of springs from ships, and displays of old bottles.

22 Nov 2012 - 9:57am

Restaurant Review: Carnevino

Opened a month ago, Carnevino is celebrity chef Mario Batali’s second project in Hong Kong. He launched Lupa earlier this year, located at the same building just two floors down. Batali owns and operates the original Carnevino steakhouse in Las Vegas and he is hoping that his Sin City success can be replicated here in Asia.

6 Nov 2012 - 12:09pm